Instant Lemon Rice Mix
Hot rice, a spoon of this, and lunch is done.
The tempering is already made — mustard popped in gingelly oil, urad and channa dal fried to a crunch, groundnuts, green chillies, ginger, turmeric and perungayam, with the lemon already in. All the work of a lemon rice, in the jar.
How to use it
Cook rice and spread it out to cool slightly — warm, not steaming hot. Add a generous tablespoon of the mix to the rice and fold it through gently so the grains stay separate. Taste and adjust as you like it — some families want it sharper, some milder. Rest it a few minutes before serving; lemon rice is always better once the flavours settle.
What's inside
Lemon juice, urad dal, channa dal, fried groundnuts, mustard, dried red chillies, green chillies, ginger, turmeric, asafoetida, gingelly oil, salt.
Storage
Refrigerate after opening / store in freezer for longer shelf life. Use a dry spoon. Shelf-life 6 months unopened.
For any festive occasion
Kalanda sadam is what goes on the plate at every festival, and this makes it in minutes. Varalakshmi Vratham, Navaratri golu, Aadi Velli, Karthigai — or a Tuesday when there's no time to cook. Pairs well with appalam, vadai and a simple thayir sadam.
